Foeniculum vulgare

A short-lived decorative and aromatic perennial herb with aniseed flavoured leaves and seeds and small, delicate yellow flowers which are attractive to beneficial insects.

Sow under cover in March, on the surface of compost, lightly sprinkling with a ittle more and gently watering. Alternatively, sow direct, in a sunny spot where it is to grow, from April to May. Grows to a height of around 50cm.

Fennel stems and fronds add a delicious flavour to pork and fish dishes. The seeds can be lightly roasted and ground if desired.

Myrrhis odorata

A useful perennial herb whose pretty white flowers, leaves and seedpods all add a delicate, sweet, aniseed flavour to dishes. It also make a wonderfully soothing herbal tea.

Either sow seeds directly into the soil in Autumn, to allow them to chill in the ground over the Winter, or store in a poly bag in the fridge for 6 weeks and then sow indoors at any time of the year, on the surface of the compost. Cover lightly with a little more and water gently.

Sweet cicely prefers a sunny or lightly shaded spot and will grow to around 1-1.2m in height.

Pseudotsuga menziesii

With fruity, citrussy-pineapple scented foliage, the Douglas Fir has a good shape and soft, lush, dark green needles which grow in all directions and don't drop too readily.

For best results, break the dormancy by soaking in water for 12-24 hours. Drain and then store in a sealed poly bag in the fridge for 4-6 weeks. Sow seeds on the surface of compost and cover lightly with a little more compost or vermiculite. Water gently and store at room temperature until germination occurs. Seedings can be gradually acclimatised and moved to a sunny spot outdoors. Repot during the dormant season as required.